Six-Cheese Lasagna with Pancetta, Spinach and Asparagus in a Summer Basil-Cream Sauce
INGREDIENTS
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Ingredients:
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• Summer Basil-Cream Sauce (recipe below)
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12 lasagna noodles, cooked according to package instructions
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4 cups, packed, baby spinach leaves
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2½ cups ricotta cheese
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1½ cup shredded mozzarella cheese
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1¾ cup shredded Italian four-cheese blend
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12 ounces asparagus, thin spears, cut into bite sized pieces and blanched
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8 ounces pancetta, small dice, cooked until crisp (bacon can be substituted)
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• Pinch salt
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1 teaspoon Italian seasoning
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2 tablespoons fresh chopped basil for garnish
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Summer Basil Cream Sauce ingredients:
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8 cups low-fat milk
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1 tablespoon all-natural, low-sodium chicken base
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4 cloves garlic, pressed through garlic press
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2 teaspoons salt
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1teaspoon Italian seasoning
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¼ teaspoon black pepper
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4 ounces unsalted butter
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4 ounces all-purpose flour (about ½ cup plus 3 tablespoons)
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½ cup grated Parmesan cheese
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2 teaspoons lemon zest
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2 tablespoons lemon juice
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1 cup, packed, fresh basil leaves, finely chopped
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